Shredded Cavolo Nero with Garlic, Lemon & Chilli Oil
Description
This cavolo nero dish brings deep green colour, gentle heat and bright citrus notes to the festive table. The leaves cook quickly until tender but still pleasantly textured, creating a side that feels both modern and wonderfully simple. Garlic adds warmth, lemon keeps everything fresh, and a drizzle of chilli oil brings a subtle, satisfying kick.
It’s an ideal alternative for guests who aren’t fans of sprouts, and because it reheats so well, it’s perfect for a relaxed Christmas Day service.
Ingredients
- 300 g cavolo nero, stalks removed and leaves shredded
- 2 tbsp olive oil
- 2 garlic cloves, finely sliced
- 1 tsp chilli oil (or to taste)
- 1 zest of 1 lemon
- Salt and pepper, to taste
Instructions
- 1 Heat the olive oil in a large frying pan over medium heat. Add the sliced garlic and cook gently for 1–2 minutes, until fragrant but not browned.
- 2
Add the shredded cavolo nero and toss to coat in the garlicky oil. Cook for 4–5 minutes, stirring occasionally, until wilted and tender.- 3
Season with salt and pepper, then drizzle over the chilli oil.- 4
Add the lemon zest, toss again, and taste to adjust seasoning if needed.- 5
Serve immediately or reheat briefly in the pan before serving. - 2